A creamy and flavorful take on risotto, mushroom truffle risotto will pair with any dish you serve and absolutely take the spotlight. This is one of those side dishes that people will keep coming back for seconds.
If you love this risotto, you may like some of these other side dishes: Italian Lacinato Kale Recipe (Tuscan), Italian Cabbage Recipe, or Easy Steamed Artichokes.
Jump to:
Risotto is HARD
Risotto isn't "hard." It just requires a lot of patience and a lot of butter. It requires you to take your time slowly letting the risotto absorb the broth. Then adding enough butter to get that creamy yummy risotto we all strive for. It's not as easy as a Lemon Spinach Orzo.
This isn't a quick weeknight meal like Spaghetti with Garlic and Oil. This is something that requires you to stand over the stove for the better part of an hour! So be prepared but the result will be delicious!
Ingredient Notes and Substitutions
Mushrooms. This can be done with every mushroom that I've ever had. Maybe there are mushrooms out there that wouldn't go so well, but I think if you stick to basics here, you'll enjoy it. I used baby bella, shitake, oyster, and portobello mushrooms.
Chicken broth. I really like to go with a good quality chicken broth, preferably homemade. You will get a much cleaner taste. A lot of people use water instead of chicken broth as well which would work fine as long as you remember to add salt.
Truffle oil. I went with a simple Trader Joe's brand for this one!
Topping with Truffle. You can top this with white truffles if you have the extra cash, but it's unnecessary for our purposes.
*Please see the recipe card below for more information on ingredients.
Step-By-Step Directions
In a small pot, add your chicken stock and keep warm. You'll want to keep your chicken stock warm, even if you're using store-bought. If every time you add the chicken broth, it's cold, the risotto will have a harder time absorbing the liquid.
Step 1: Bring a large saucepan to medium heat. Add 1 tablespoon olive oil and all of the mushrooms. Add pepper and saute until browned and softened about 6-8 minutes.
Step 2: Once the mushrooms are softened and browned remove the mushrooms from the pan and set aside.
Step 3: Add 1 tablespoon olive oil to the pan, and saute the onions for about 5-6 minutes. Add the garlic and saute for another minute or 2 until the garlic is fragrant.
Step 4: Pour the rice into the pan and toast the rice for 3 minutes, stirring often.
Step 5: You should begin to see the rice become somewhat transparent but you will see this little white spot in the rice. That's a good sign to move to the next step.
Step 6: Add the white wine and stir until the wine is completely absorbed.
Lower the heat to medium-low/medium. Everyone's stovetop is different. What you want to see in the rice is a lazy simmering.
Step 7: Then slowly add the chicken broth ¾ cup at a time and stir until it is absorbed by the rice. Start with a ladleful at a time, pour it in, stir into the rice, and wait until it is completely absorbed before adding more.
Step 8: This process will take 20-25 minutes to absorb all of the stock. Throughout this process, taste a spoonful of risotto to learn how the cooking process changes the texture of the rice. You'll know it's finished when the texture is soft with a little al dente bite.
Once all of the stock is absorbed or the rice is thick, white, and creamy, remove the pan from the heat. Stir in ⅔ of the mushrooms (save the last ⅓ for topping), truffle oil, parmesan, and butter.
Serve Hot and Immediately! Top each bowl with the extra sauteed mushrooms and extra parmigiana cheese.
Mushroom Truffle Risotto feels like such a Fall dish! Make sure to serve up some pumpkin desserts after dinner like Pumpkin Butter Blondies with Maple Glaze or Chewy Pumpkin Chocolate Chip Cookies.
Pro-Tips
- Patience is key. Make sure you wait until the stock is completely absorbed each time you add before adding more. This will get you the creamiest risotto!
- Look for the pilling in the rice when toasting. This will give you a good idea of when the rice is primed for the next step of adding the white wine.
Video Recipe
Recipe FAQs
So many meals would go great with this risotto but I would try Crispy Italian Chicken Cutlets, PERFECT Cast Iron Chicken Breast, or Chicken Breast in Lemon Butter Sauce on the chicken front.
I'd also go with Pan-Seared Vermillion Snapper, Lemon Garlic Broiled Flounder, or Pistachio Crusted Fish if you're looking to add some seafood!
By tasting it! Periodically taste it throughout the cooking process. It should be soft and creamy at the end with a tiny al dente bite to it.
Our Favorite Italian Pasta Sides
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
📖 Recipe
Mushroom Truffle Risotto
Equipment
- 1 large sauce pan
Ingredients
- 1.5 cups arborio rice
- ½ large onion, minced
- 3-4 cups assorted chopped mushrooms
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ¾ cup white wine
- 5 cups chicken stock, preferably homemade
- ¾ cup grated parmesan
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 tablespoon white truffle oil
- 2 tablespoon butter
Instructions
- In a small pot, add your chicken stock and keep warm.
- Bring a large saucepan to medium heat. Add 1 tablespoon olive oil and all of the mushrooms. Add pepper to the mushrooms and saute until browned and softened about 6-8 minutes. Remove the mushrooms from the pan and set aside.
- Add 1 tablespoon olive oil to the pan, and saute the onions for about 5-6 minutes. Add the garlic and saute for another minute or 2 until the garlic is fragrant. Pour the rice into the pan and toast the rice for 3 minutes, stirring often.
- Add the white wine and stir until the wine is completely absorbed. Lower the heat to medium-low. Then we'll slowly add the chicken broth ¾ cup at a time and stir until it is absorbed by the rice. Start with a ladleful at a time, pour it in, and stir into the rice, wait until it is completely absorbed before adding more. This process will take 20-25 minutes to absorb all of the stock.
- Once all of the stock is absorbed or the rice is thick, white, and creamy, remove the pan from the heat. Stir in ⅔ of the mushrooms (save the last ⅓ for topping), truffle oil, parmesan, and butter. Serve Hot and Immediately!
Jen
This was my first attempt at making risotto but I think it came out pretty good. Great tips
Kelli Voss
Is it possible to make this a day ahead? We are traveling.
Vinny and Marisa
Risotto is typically not a dish you want to make ahead of time. It's always best served fresh.
If you were to make it ahead of time, you could stop the cooking process about 75% of the way through, then finish it when you're ready to eat it. But you may not get the best results. Definitely more of a serve fresh meal.